SASHIMI TACOS WITH MANGO JICAMA SALSA

By ldelmas

Prep Time: 15 minutes | Total Time: 15 minutes | Yield: 4 small tacos

Ingredients

• 1 cup canola oil
• 4 pot sticker wrappers
• 2 ounces sashimi grade ahi tuna, diced
• 2 ounces Mango Jicama Salsa, recipe follows
• 1-ounce Sweet Soy Sauce, recipe follows
• 2 ounces Wasabi Cream, recipe follows
• 3 ounces pea shoots
• 1-ounce eel sauce

Preparation

Step 1

In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F.
Fold the pot sticker skins to create a taco shape and fry in the canola oil.
Set aside to cool.

In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce.
Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.

To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.